Baked apples with cider and rosemary

Name: Baked apples with cider and rosemary
Yield: Serves 4
Ingredients: 2–3 tbsp walnut pieces; 4 large apples; 3–4 tbsp honey, plus extra to finish; Large nugget of unsalted butter, plus extra to finish; 1 tsp finely chopped rosemary leaves; About 300 ml dry cider, plus extra to finish; Cream, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

This is a good way to use up the last of the cooking apples from store. You can replace the rosemary with any of the dry-leaf herbs – oregano, thyme, sage (sparingly) or torn bits of bay leaf.

Ingredients

4 large apples
2–3 tbsp walnut pieces
1 tsp finely chopped

Dessert
Vegetarian
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas mark 4.

Core the apples without going right through at the non-stalk end, and arrange them in an ovenproof dish into which they just fit. Stuff the cores with walnuts and rosemary. Pour in the cider, trickle the honey over the stuffing and do